Chef John's Cincinnati-Style Chili Recipe

Recipesfull introduces to you: Ground Beef Recipes. (Chef John's Cincinnati-Style Chili Recipe). You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile. If you don't, you won't. If you finish this dish off with some diced onions and grated Cheddar cheese like I did, you'll be enjoying what they call in Cincinnati a \"Four-Way,\" because of the four components, but feel free to serve as you like.

Brief

Prep 20 mins

Cook: 1hr5 mins

Total: 1hr25 mins

Servings: 8

Yield: 8 servings

Chef John's Cincinnati-Style Chili Recipe

Ingredients

2 pounds lean ground beef

1 (6 ounce) can tomato paste

6 cloves garlic

minced

1 yellow onion

diced

¼ cup chili powder

1 ½ teaspoons ground cumin

¾ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

⅛ teaspoon allspice

⅛ teaspoon ground cloves

1 teaspoon ground black pepper

1 bay leaf

2 teaspoons white sugar

3 teaspoons kosher salt

or more to taste

2 tablespoons apple cider vinegar

1 teaspoon Worcestershire sauce

6 cups cold water

1 (16 ounce) package spaghetti

1 tablespoon diced onion

or to taste

4 cups grated Cheddar cheese

or to taste

Boilermaker Tailgate Chili

Dinner

Directions

Step 1

Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic onion chili powder cumin cinnamon cayenne allspice cloves black pepper bay leaf sugar and salt. Add apple cider vinegar Worcestershire and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.

Step 2

Place the pot over medium-high heat; bring to a boil stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness 1 to 1 1/2 hours.

Step 3

Meanwhile bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until very tender about 12 minutes. Drain.

Step 4

Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Nutritional Information

Chef John's Cincinnati-Style Chili Recipe

Servings Per Recipe:8

Calories: 752.8

% Daily Value *

Protein: 48.4g 97%

Carbohydrates: 52.9g 17%

Dietary Fiber: 4.6g 19%

Sugars: 6.5g

Fat: 38.4g 59%

Saturated Fat: 20.3g 101%

Cholesterol: 151.5mg 51%

Vitamin A Iu: 2225.1IU 45%

Niacin Equivalents: 19.1mg 147%

Vitamin B6: 0.6mg 38%

Vitamin C: 9.3mg 16%

Folate: 163.4mcg 41%

Calcium: 559.2mg 56%

Iron: 5.9mg 33%

Magnesium: 89.8mg 32%

Potassium: 812.3mg 23%

Sodium: 1443.7mg 58%

Thiamin: 0.7mg 70%

Calories From Fat: 345.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.